FlavScents AInsights Entry: Ethyl Alcohol (CAS: 64-17-5)

1. Identity & Chemical Information

• Common name(s): Ethyl Alcohol, Ethanol
• IUPAC name: Ethanol
• CAS number: 64-17-5
• FEMA number: 2419
• Other identifiers: FL number 02.001, CoE number 01
• Molecular formula: C2H6O
• Molecular weight: 46.07 g/mol
• Functional groups and structure–odor relevance: Ethanol is a simple alcohol with a hydroxyl group (-OH) attached to a two-carbon alkyl chain. Its small size and polar nature contribute to its volatility and ability to dissolve both polar and non-polar substances, making it a versatile solvent in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethanol is characterized by a mild, sweet odor and a burning taste. It is often described as having a clean, slightly fruity aroma with a moderate intensity. Ethanol's sensory role is primarily as a solvent and carrier in both flavors and fragrances, enhancing the diffusion and perception of other aromatic compounds. Its taste threshold is relatively high, allowing it to be used in significant concentrations without overpowering other flavor notes.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethanol is naturally found in various fruits and fermented products. It is primarily produced through the fermentation of sugars by yeast, a process that occurs naturally in overripe fruits and is harnessed in the production of alcoholic beverages. Ethanol's presence in natural products allows it to be designated as a "natural flavor" under certain regulatory frameworks, provided it is derived from natural sources.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Ethanol is widely used in flavor formulations across various categories, including beverages, confectionery, and baked goods. It serves as a solvent and carrier for flavor compounds, facilitating their integration and stability in the final product. Typical use levels in finished products range from 1000 to 5000 ppm, depending on the application and desired effect. Ethanol is stable under typical food processing conditions but can evaporate at high temperatures, which must be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, ethanol is a key component in the formulation of perfumes, colognes, and other scented products. It acts as a solvent and carrier, enhancing the volatility and diffusion of fragrance compounds. Ethanol is typically used in concentrations ranging from 50% to 95% in alcohol-based perfumes, contributing primarily to the top notes due to its high volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Ethanol is generally recognized as safe (GRAS) by the FDA for use in food and beverages. It is also approved by FEMA for flavor use.
• European Union: Ethanol is permitted as a flavoring substance under Regulation (EC) No 1334/2008 and is listed with FL number 02.001.
• United Kingdom: Post-Brexit, the UK aligns with EU regulations regarding ethanol's use in flavors and fragrances.
• Asia: In Japan, ethanol is approved for use in food and beverages. China and ASEAN countries have similar approvals, though specific concentration limits may vary.
• Latin America: Ethanol is widely accepted in countries like Brazil and within MERCOSUR, with regulations generally harmonized with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethanol is considered safe for oral exposure at typical use levels in food and beverages, with an established ADI of "not specified" due to its low toxicity. Dermal exposure in fragrances is generally safe, though high concentrations can cause irritation. Ethanol's volatility necessitates consideration of inhalation exposure, particularly in occupational settings, where adequate ventilation is recommended to minimize risks.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethanol is valued for its solvent properties, enhancing the solubility and stability of flavor and fragrance compounds. It synergizes well with other alcohols and esters, though care must be taken to avoid excessive evaporation during processing. Common pitfalls include overuse, leading to overpowering alcoholic notes, and underuse, resulting in poor compound integration.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethanol is well-established, with extensive documentation in both scientific literature and industry practice. While regulatory frameworks are generally harmonized, formulators should verify specific regional requirements. Known data gaps are minimal, though ongoing research into ethanol's broader environmental impact continues.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-02-13 12:27:28 GMT (p2)